1¼pound (20 ounces)(560grams)eggplantabout 1 very large or two small (+ 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting)
1tablespoonolive oil
1mediumonionchopped
2 clovesgarlicgrated
1teaspoongingergrated
2teaspooncurry powder
1teaspooncuminseeds or ground
¼teaspoonred pepper flakes
1teaspoonturmeric powder
½teaspoonground coriander
½teaspoonblack pepper
1teaspoonsalt
2- 3 cups(500grams)vegetable brothbased on desired consistency
1can (15 ounces)(240grams)chickpeasor 1½ cups of cooked chickpeas
1can (15 ounces)(400grams)crushed tomatoes
1can (14 ounces)(400grams)coconut milk
1teaspoongaram masala
Serving suggestions
4wedgeslemon
1handfulfresh cilantroor flat-leaf parsley
1to 2 cupsbasmati rice
4tablespoonsyogurt
ROAST THE EGGPLANT
Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper.Cut eggplant into 1-inch or 2.5-cm cubes.
Transfer onto baking sheet and toss in oliveoil, salt, and black pepper. Arrange on a single layer roast 20 - 25 minutes or until browned.
MAKE THE CURRY
In a large skillet, warm up olive oil, add chopped onion and fry on medium heat for 3 minutes.Add grated garlic and grated ginger and fry for 1 minute.
Lower the heat and add currypowder, cumin, coriander, redpepperflakes, turmeric, and blackpepper.Toss the spices for 1 minute or until you smell their fragrant aroma.
Add 2 cups of vegetablebroth, canned tomatoes, rinsed chickpeas, coconutmilk, and salt.Set the heat to medium, and simmer for about 20 minutes.
ADD ROASTED EGGPLANT
Add roasted eggplants to the curry, stir, and simmer for 5 to 10 more minutes, until you reach your desired consistency. Add more broth if necessary.Turn the heat off, add the garam masala, stir and serve.
Serve with basmati rice, freshly squeezed lemonjuice, and fresh cilantro (or parsley if you don't like cilantro).It's also excellent with a dollop of yogurt on top, with naan bread or flatbread.